Chicken Noodle Soup and Macaroni and Cheese

So I thought the first post I would ever make [shocking I know] would be to post a few recipes that I have made over the past week that I find amazing.

Chicken Noodle Soup {thicker than most}

10 min prep | 30 min

Serves 4 , 1 1/2 cups

4 tablespoons of butter (you can make it 2 if you'd like)
2 grated and chopped carrots
1 small onion
1/2 tsp salt
1/2 tsp pepper
1/2 tsp parsley
32 oz chicken broth
1 lb chicken breast, chopped (raw)
14 oz cream of chicken soup
1 medium sized noodles

1. In a cast iron pot (or large pot if you don't have one) melt the butter.
2. Once butter has completely melted, add the chopped onion and carrots.
3. Simmer until the onion is caramelized and softened.
4. Add salt, pepper and parsley (I used about a 1/2 teaspoon of each).
5. Simmer for about 3 more minutes and add the chicken broth.
6. Bring to a boil and add the chicken.
7. Boil for about 5 minutes and then add the Cream of Chicken Soup.
8. Stir until smooth; turn down to a simmer.
9. Add the noodles and simmer for another 10 minutes.
10. (As noted above, if you like your soup more "soupy" then boil the noodles separately or omit the cream of chicken soup).

Macaroni and Cheese

10 min prep | 40 min

Serves 6

16 oz macaroni
1 stick of butter
1/2 cup flour
1/2 tsp salt
1/2 tsp pepper
3 1/2 cups skim milk
1 lb Velveeta cheese
1/4 cup bread crumbs

1. Boil the macaroni, spray a 9x13 or 8x8 baking dish and place cooked macaroni.
2. Melt the butter in a large pot. Once melted add the flour, salt and pepper. Stir until smooth.
3. Add the milk. Stir until combined. Bring to a boil for 1 minute and take off the heat.
4. Add the Velveeta cheese and stir until completely smooth.
5. Pour over the macaroni and stir a little.
6. Top with bread crumbs.
7. Bake for 35-40 minutes at 350 degrees. (I broil it for the last 5 minutes to get a crunchy top).